Chennai

HIGH ON THAI

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Is this real? Or is it a dream sequence?  Im on my way to Bangkok’s finest Thai restaurant. Time is standing still as I gently glide down the gleaming “River of Kings”. We do so in a beautiful wooden-carved long tail boat. At the other end of the bank an exquisite restaurant and authentic Thai food await me. It is here that I meet the brilliant chef   Uemporn Yuayaipong. Having trained in Saraburi Culinary school, she not only worked in  prestigious restaurants and hotels in Macao, Maldives.  Canada and Washington but also did many a Thai promotion in Hong Kong, Kuala Lumpur, LA and many other cities. The charming Karn Puntuhong, a knowledgable foodie herself helps me by translating the chef’s explanations into English. They offer hands on, worth attending classes in Thai food. And through it all I go through some delicious learning.

CHEF Uemporn Yuayaipong and Karn Puntuhong with the vibrant Thai dips at Sala Rim Naam
CHEF Uemporn Yuayaipong and Karn Puntuhong with the vibrant Thai dips at Sala Rim Naam

WHAT IS THAI FOOD?

Im on a perpetual high on Thai! But what exactly is Thai food? It’s a trifle complicated. For, just like the world considers pizza and pasta to be quintessential Italian food (when actually they are the dishes of the southern region of Campania) and tandoori chicken and naan are perceived as Indian food (when they really belong to Punjab), similarly, much of what we wolf down as Thai food comes from the country’s central region, the area in and around Bangkok. Every region here has its own signature dishes. The food of the rugged, colder and mountainous North (watered by plenty of rivers) are distinct from those of the South. Steamed glutinous rice, local sausages (sai ua, and nham), steamed meat, roasted pork, pork resin, fried pork, fried chick- en and vegetables are some of the Northern staples. The pre- dominant taste is salty, almost to the exclusion of the sweet and sour. The influence of neighbouring Burma is strongly evident.

 

THAI FOOD & ENGLISH LITERATURE

It is here, that two of my passions come together in a sacred union…Thai food and English literature. And that too in the cacophonic, overcrowded, fascinating, exhausting Bangkok. Right there in this tumultuous city, there is a space which is not just  stunninglybeautiful and gracious but also a cocoon of comfort. Since over 140 years, this gorgeous Mandarin Oriental hotel has retained it’s essentially, stylishly Thai soul. I have been going back again and again past many decades and each time fall even more in love with it. Helmed by the dynamic Amanda Hyndman, it continues to breathe colonial charm and high end luxury. It is here that my most favorite authors, Somerset Maugham and Noël Coward regularly stayed. Suites, where they stayed areeloquent with memory and luxury . Once again, time stands still amid luscious silks and carved teak. I trip out on many of the dining options. I enjoy the classic British High tea, served in the Author’s Lounge (named after the many famous writers who have stayed at the hotel) as much as the Chinese and French specialty restaurants.But it’s the traditional Thai  with it’s tangy sweet-and-sour flavors  that ricochets on my taste buds, that I always make it a point to feast on. It’s the versatile palette of Thai dips that dazzle. I request the chef for the recipes. Here they are…

 


 

M.O. THAI DIPS

Versatile dips. Can sparkle your starters and salads and mains. Choice is yours.

NAAM PRIG OONG

 

Ingredients; for 2

6pc dried big red chili, seedless and soaked /100 gr hard tofu and chopped in small piece / 250g cherry tomato cut in half / 3g salt / 15g light soya sauce / 15g palm sugar

1tsp coriander root, chopped / 1/2tsp galangal, chopped / 1/4cup cooking oil / 10g       lime juice.

 

Method;

Pound dried red chili in the mortar or blander and add galangal and coriander root pound until they are mixing well then sit a side.

Heat a pan and add cooking oil brings the chili in the oil and stir until getting smell good.

And then add cherry tomato, salt, light soy sauce, palm sugar and lime juice, slowly cooked them and add tofu cook for another 5 minutes.

Remove and put in a serving cup. Then serve with fresh vegetables (Chinese cabbage, string bean, lettuce, cucumber etc.)

 

NAAM JIM A-JAD

Cucumber relish

Ingredients; for20

Sweet chili dips

500gr white sugar / 312gr white vinegar / 23gr salt / 200gr Thai big red chili de- seed and blend it.

-mix all ingredients together in the pot and heat them in medium heat, after they are boiled, turn heat to low and continue until color becomes light yellow.

-add chili in and heat in 5 minutes.

 

Cucumber relish

Ingredients; for2

100gr sweet chili dips / 76gr (1cup) cucumber, sliced / 20gr (¼ cup) ground peanut /

20gr big red chillies, cut into rings / Some coriander leaves.

 

Combine all ingredients together and serve.

CHILI DIP

Ingredients; for2

230gr grilled chilis and de-skin / 8gr grilled bird’s eye chili / 40gr light soya sauce /

40gr lime juice / 230gr grilled long eggplant, de-skinned / 10gr syrup.

 

Method;

Crush grilled  chili, bird’s eye chili and grilled long eggplant in the mortar.

Season with light soy sauce, lime juice and syrup

Served with boiled and fresh vegetables.

 

MANGO DIP

Ingredients; for 4

200 gr meat of ripe sweet mango / 3gr red small chili / 2gr mint stalk / 20gr lime juice /

To test salt.

 

Methods;

Peel sweet mango meat and mixed with red chili, mint stalk, lime juice and put a blender till smooth.

Add salt.

 

Chennai’s Chutney Magic

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CHENNAI’S CHUTNEY MAGIC

Found. Atlast. The most vibrant of chutneys and chutney recipes and that too here, at our “Whats hot tasting session” in Chennai. I like to call myself a “chutney champion”  and trawl the world looking for unique and yummy chutney recipes. Be it the fruit based ones of the Western cuisines or the spice infused ones of the Eastern ones.

Read the rest of this entry »

Whats Hot Tasting Session in Chennai

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HEALING & YUMMY

Joy of joys!  My latest “Whats Hot tasting session” not only served up delicious surprises but  an amazing range too. Home enterprises run by passionate foodies and look what they are upto. From anti-bacterial, anti-aging healthy fare to traditional, home made Muslim sweets.

 

SONYA’S SURPRISES

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SONYA SRINIVASAN ‘S AMAZING CREATIONS BEING TASTED BY CHEF JAFFAR ALI AND RAKESH RAGHUNATHAN

Age old flowers, forgotten recipes, organic fruits and vegetables…you name it. Sonya Srinivasan grows them in her own organic farm (be it Avarampu flowers or modakathan) and makes the most delicious Anti -inflamatory anti bacterial, anti-aging chutneys, decoctions et al. We do a tasting of the tasty and wholesome Aragarkovil dosa of Black urad dal. Delightfully vibrant and flavorful chutneys and more. Plenty more. Dual grained atta with a little twist,  wheat and oats spiced with dry ginger powder and a hint of fennel powder, wheat sprouted ragi powder with Jeera powder,  azhagar kovil dosa batter made of whole Urad with skin  and spiced and atta with powdered curry powder and corn flour too.

Sindhi food lovers delight: sweets and savories such as Singhar ki mithai ( made from non – salty sev of besan or gramflour), Tosho ( sweet flour rolls) , Seero Malpuro ( Malpua served with sooji halwa) and Sindhi khicha ( Tapioca). Loved the healthy yummy Peanuts and rock.ginger sweet too.

And all that wasn’t enough, Sonya grows and sells Indian pittu apple  to Dragon fruit  and avocado too.  Ph. 944444-2662

Can home deliver too.

 AZRA & SOBIAs SWEETS

KHANDANI SWEETS: SOBIA AND AZRA  WITH  AFZAL KHAN
KHANDANI SWEETS: SOBIA AND AZRA WITH AFZAL KHAN

I cant stop eating it. The purest and sweetest taste of the finest almonds in this “badam ke bhukath”.And to think that its  made of only almond and sugar. Making these traditional Muslim sweets are Azra Zafar and her daughter in law Sobia Habibunissa. These traditional Muslim sweets  are made during marriages. Making these sweets is a time consuming exercise and needs lot of hard work such as  Ande ki piyousi (eggs ,khoya ,saffron and ghee ), badam ke loaz ( pure badam and khoya and saffron). And they also make the humble pumpkin into a delight in their kaddu ke loaz ( pumpkin khoya and saffron ) and  dum ke puri ( puri stuffed with badam halwa and baked). When I request for the recipes I am told these are “fiercely guarded recipes, handed down over generations and cannot be shared with outsiders.” Atleast we can eat them, and that’s fabulous!

Call 98405-38889 or mail sobihabibunissa@gmail.com

 

A MILLION THANKS

I have to place on record my thanks to the ever helpful, knowledgable Foodies who helped me taste my way through this tasting session. Brilliant Executive chef Jaffar Ali who has honed his skills over the years, showcases them brilliantly be it in the Connemara’s  Oriental or the Chettinadu cuisine restaurants. Afzal Khan’s amazing knowledge and skills in food and beverage are well known.  Infact it’s thanks to the everhelpful Ahmar Siddiqui, that we hold this whats hot tasting session at the  Connemara hotel. Rakesh

Raghunathan, food entrepreneur, blogger and TV show host peppers the evening with his lively food comments and Anjali Sharma coordinates and puts it together. Thanks to all the participants and foodies our  Tasting session turns out to be a truly “Whats hot”  one!

#WhatsHotTastingSession in Chennai

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Your attention please! Superb surprises ahead. Please take a look at the photograph Ive shot under the trees. What you can see are Chennai’s talented homebakers and caterers. What you cannot see are the interesting and delicious food they brought along. All this for our “Whats hot Tasting session”. I ‘ve flown down from Mumbai for this and each time I conduct this session, I get surprised. Pleasantly. With the variety and vivacity.

CHUTNEYS R US

Unusual flavors tango on my tastebuds as I taste Sonya Srinivasan’s Avarampu flowers and leaves, Modakathanet al  made to forgotten recipes into healthful, anti inflamatory anti bacterial chutneys and preserves.  Bursting with flavor and texture are Chef Jaffar Ali’s superb repertoire of Chettinadu chutneys. Hand pounded and made of the finest ingredients by

Mani Megaly  and shanti from Kariakuddi, be it the  superb Ginger mango, or the unusual beetroot and broccoli. I taste these again at a memorable Chettinad meal in the Raintree and cant wait to lay my hands on the recipes and share these with you. Infact it’s thanks to the everhelpful Ahmar Siddiqui, Afzal khan, Sanjukthaa Roy and ofcourse Chef Jaffar Ali that we hold this whats hot tasting session at the Connemara hotel.

Fouziya’s line of organic pickles and preserves  is tongue ticklingly good. Especially her date n lime pickle.

 

THE PROOF OF THE PUDDING

How about some traditional Muslim Mithai? Made from the purest of almonds (Badam ke bukath

Badam le lauz)

sobia and noorie zafar  also make a superb Ande ki piyosi and more.

Velvetty creamy home made Casatta icecream made by Sadia gibran’s got top vote as did her Roat semolina cake Mamta ki Rasoi brought along delightful icecream made from natural mint and rose

And an unusual muesli butterscotch

Akshita Agarwal, a student baker’s c

akes in a jar (esp the Pineapple crunchy wit  Praline) was a big hit.

Shivangi Daga’s eggless  dessert classes are in demand. Susan is well known for her  Xmas cakes and Brownies. Cindana of Sugar Monkeys for her

Desserts in jars, especially the Red velvet and  Carrot cake.

Kashish Bathija has just started off and brought along Indian desserts.

 

 

SPECIALITIES & MORE

How would you like to cook and then party with all that you’ve cooked? All in a beautifully appointed recreational Food studio? Shree Periakaruppan’s Foodology with its many specialty chefs (F

Neelima vegan certified chef and stylist from Canada. Damyanti Paul

Srilankan food and more) is the answer. From 16 flavors in coated cashews to food for kiddies parties are Meena and Nisha chabbria’s specialty.

Ready to cook chapattis? Uma Srinivasan has them for you. She does catering too. Mansi of Foody Palace and her home chefs promote home cooked food and each one actually cooks in her own home kitchen.

 

WANT TO BE  PART OF THIS?

Are you  a home baker and caterer and want to be part of this? Or a passionate foodie like Rakesh

Raghunathan, food entrepreneur, blogger and TV show host then emailRashmiudaysingh2016@gmail.com, anjali —— instagram, twitter @rashmiudaysingh

 

WATCH THIS SPACEDue to space constraint Ive given you only a whiff of our tasting session. For more details (contacts etc) watch this column every other Friday

DESSERT MAKERS & HOME CATERERS #WHATSHOTTASTINGSESSION

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DESSERT MAKERS & CATERERS (WHO WORK OUT OF HOME)

I am thrilled! As the Times Food Guide 2015 goes to press, am setting up #Whats hot Tasting sessions (to include new talent in the books) Have discovered amazing home baking and catering talent.

HERES HOW I DID IT

Anyone  who bakes or caters professionally out of home can take part. For the past 20 years, I have been regularly  conducting these  sessions (in Mumbai and Chennai) in order to discover and encourage home talent and to include the talented ones  in The Times Food Guide.

I invite and encourage new talent to get in touch with me. For this session I was flooded with Instagrams, tweets and mail requests. I invited dessert makers and caterers  who came all the way from Colaba, Chembur,  and more. We conducted the Session at Andheri’s  Boveda.

HERE’S HOW YOU DO IT

Should you want to be included in the Times Food Guide 2015 please email your details (background, specialties, pricing, home delivery, contact details) to rashmiudaysingh2015@gmail.com or instagram or twitter @rashmiudaysingh.

IMPORTANT NOTE Please note that I do NOT have any one coordinating or assisting me so please mail your details directly only to me.

 

APOLOGY

Sorry for the brief one line note on each one of my talented group today. As you can see I am very short of space. Should you be interested do call and check with each one of the dessert makers and caterers for more details.

HOME DESSERT MAKERS

EXCEPTIONALLY TALENTED HOME DESSERT MAKERS
EXCEPTIONALLY TALENTED HOME DESSERT MAKERS

Odd Hour Kitchen’s Shivani has invented a yummy Brookie (brownie cum cookie)  which is a must try as are the  Yoghurt cake, Nut cookie cup cake

9820009500 (Chembur)

Onesta confections

Superb salted caramel  Gourmet Chocolates, cheesecakes from Neha Chowdary, a New York trained professional.

9820808412 (Juhu)

Sweet Bliss by Ravisha Sharma This Comerce student’s  Nutella cakepops come out tops. Cupcakes, marshmallows, cakes too.

9167155935 (Andheri E)

Cocoa love by harpriya ‘s Blueberry chocoloate mousse and carrot cake worth trying.

9819038623 (Santa Cruz)

Ask for Sweet Escape Nikita bokadia ‘s mango chocolates and flavoured brownies

9833041711 (Khetwadi)

Lakshmi Nambiars Bakery junction Banoffie cupcakes, sugarfree white chocolate butterfly are a must try.

9920211922 (Juhu)

Tooth Fairy by Rachana shah

The best semi-sweet gooey chocolate brownies in town. Oatmeal cookies, banana-chocolate loaf/muffins worth trying too.

9930044960 (Breach candy)

Cheesecakes republic by  Aishwarya Jalan & Shruti Jalan sure takes cheesecakes seriously and serve up seriously good Baked & No bake cheesecakes, tea time cake loaves,

9820302204 (Goregaon)

 

Bakers hut by Manali Modi specializes in designer cakes. Ask for her  black pepper and pineapple muffin

9619940706 (Parel)

EXCEPTIONALLY TALENTED HOME CATERERS
EXCEPTIONALLY TALENTED HOME CATERERS

 

CATERERS

Satvita Foods You name it and Mamta can dehydrate it.  Great for students going abroad too. The

mix vegetable and pav bhaji actually pack a punch.

9821136696 (Saki Naka)

Sama Ankolkar’s The Hungry Bunny’s Haleem and Biryani, Pepper chops are worth asking for. She also specialises in Italian food ( yum eggplant parmesan and pepper lamb chops )

9820028092 (Versova)

T’s Kitchen by Tejas

Looking for homestyle Goan fare? Go  Goan with Tejas’s Cafreal and succulent beef curry.

99203 16702 (Andheri)

Cherina Gamadia’s Mediteranean magic from her ‘Bhuke Plate’ kitchen offers delicious  Labneh Kishk, hummus, pumpkin pasta and more. 9920028472 (Colaba)

Hot Rocks BBQ by Srikar Shetty and Neville Patel

Burger buffs must try Srikar Shetty and Neville Patel’s peanut butter burger,  chicken burger too.

9833911474 (Andheri)

Food Biz by Amar Jog  has catered for Nita Ambani and Amitabh Bachchan, superb chingdi champ litchis stuffed with cheese mousse and firecracker mozzarella. 98196 95223 (Andheri)

Aditi’s Healthy Bowls crunchy home delivered salad packages (cottage cheese salads, barley salads, leafy salads and more)

91 67 157656 (Andheri)

CULINARY CHENNAI CHARMS

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Here it is. The best inheritance we can ever receive. The legacy of legacies…the passing on of recipes and cooking styles from an older generation to the younger one. Each time I conduct my “Whats hot” tasting session in Chennai, I get even more delighted by the keen interest in cooking and baking here. Especially in all generations.   And more often than not this transgenerational transfer of recipes happens from mother to daughter. Twenty six year old talented and hardworking Nahla Fathima not learnt baking from her gifted  mother Amira Kalifulla but also from her mother’s equally talented sister Yasmin. “I have been baking as a kid, thanks to my mother and aunts who sparked this interest in me, and were also the cause of my sweet tooth” Nahla explains. She used to bake cakes for mostly family parties and special occassions at home. Since then, Nahla has been taking  orders for customized cakes, theme based cakes and cupcakes. She set up H H Gourmet cakes and cupcakes and in September 2013, put up a Facebook page too. She joined the Home Bakers Guild Festive show case too. Her customized cakes are fondant based but she also does special buttercream frosting. What is particularly commendable is that she makes it all at home and uses only the freshest and finest ingredients. 

Nahla started with the classic chocolate cake that uses melted liquid chocolate rather than cocoa powder. Initially, it was buttercream and freshcream cakes, but now her specialisation is themed and customised fondant cakes, although her clients do call her for buttercream cakes which she still does. she use french and swiss meringue buttercream which isnt like the popular and easier American buttercream available in all the bakeries. 

Nahla is quick to point out “As I am a homebaker, it is mostly a one-man show, so I take only limited orders and well in advance. Especially for fondant cakes”. Nahla is happy to customise and cakes and make them as elaborately as possible usually with the client’s own reference picture. Another popular theme right now is the 2 or 3 tiered cake, especially for 1st bday parties, weddings as they rightly steal the show and look quite magnificent when placed at the venue with the themed set up. So it is Nahla’s two tiered cakes that are mostly in demand right now. Animal shapes, Barbie dalls, cars…you name it, Nahla will create it.

NUTRITIOUS & DELICIOUS

“The recipe i am sharing with you is a Banana Cake recipe, which is one that

i do frequently as a way to get my son to eat the fruit and also to use up those overipe bananas which no one wants to eat”. Nahla points out. The cake is not very sweet as most of the sweetness comes from the fruit. It also has all the healthful properties of the fruit.

The recipe is versatile as it lends to being made a pound cake, cupcakes, loaves or even as cake layers for stacking.

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Ingredients

Butter – ¾ cup

Sugar – 11/4 cup

Eggs – 3

Vanilla extract – 1 tsp

Bananas Overipe – 4

Flour – 3 cups

Baking soda, Baking powder – 1 tsp each

Salt – ½ tsp

Cinnamon – 1 tsp

Buttermilk – 1 cup ( 1 cup milk with 1 tbsp vinegar )

Sour cream – ¼ cup

 

Preheat oven to 180 C. Line 2 9” pans.

Cream the butter. Add sugar to creamed butter. Mix until smooth.

To this add the eggs 1 at a time until fully incorporated. Add the vanilla extract and bananas to this mixture.

In another bowl, sieve the flour, baking soda, baking powder, salt and cinnamon.

In a third bowl, mix together the buttermilk and the sour cream.

Now, add the dry and wet ingredients alternatively.

Pour into lined pans and bake for 30 – 40 mins until springy to touch.

 

Ph. 99442-60015.  www.facebook.com/Nahlabakes.  WWW.Facebook.com/Nahlabakes.  Mail add: nahlanavfal@gmail.com

FOODLINE

Do you work out of home? Would you like to be featured here?

Are you a home baker? Home chef? Please email (Rashmiudaysingh2015@gmail.com, Anjalisharma965@gmail.com) FB, instagram, tweet @rashmiudaysingh your contact details and the work you do and we will revert to you asap. We will conduct a “Whatshottasting session and invite you to it. Look forward to hearing from you and featuring you here…

LOVE LETTER TO GUJARATI FOOD

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You can imagine my delight at finding authentic homestyle Gujarati food in Chennai when all my life Ive been penning love letters to it.And whats more  Geetha Mehta, is also well-known for rolling out and neatly packing 1,000 Roti’s & Pickles & Parathas (theplas) for students going abroad. These  have a shelf life for a year, are  cholesterol-free and yummy too.As though all this wasn’t enough to endear her to me, she also conducts cooking classes.

LOVE LETTER

But first, heres an example of my open love letter to Gujarati food:

“Hu tane prem karu chhu.” I love you for your  pristine vegetarian-ness, for your sheer balance of sweet and sour, tangy and bitter, in fact your  sophistication and variety of flavors leave me kind of week-kneed. One look at that silver thali beckoning  with a myriad dishes, from crunchy farsans to luscious sweets like the curd based shrikhand seduce.The melt-in-the-mouth, slim and silken rolls of besan (khandvi) the steamed, spongy wedges of besan (dhokla) and your winter special “undhio” are irresistible. Especially, the undhio with it’s broad beans, yams, eggplant and more baked in earthenware pots. And that “paunk” (fresh kernels of wheat or millet, eaten with sugar balls) is just poetry in itself. As for that famed Gujarati dahi “kadhi”, I love it most when it is sweetened, like the Surtis like it.

Using only the finest ingredients and “plenty of love” Saurashtra-born Geetha makes the most delightful of authentic Gujarati food (also South and North Indian). Its her unique pumpkin khatta dhokla that I taste at our “Whats hot tasting session”. And dry fruit shrikhand (she makes more than ten flavors, including Cadbury chocolate for kids). Looking for diet options ? Bread Rabri, variety of Shrikhand, Aam Ras and so on
Even her true blue Gujarati pickles unerringly spiced are worth trying. Call and check about her classes, tiffin dabbas and ofcourse the longlasting theplas for taking abroad.

Geeta Mehta

1605, J Block, 9th Street, 15 th Main Road

Chennai

Tamilnadu – 600 040

26164841 and 98400 66263

 


 

Recipe

Gujarati Dal

The story is that when a new Gujarati bride is being checked out, the very first and most important test that she must pass is that of making the perfect dal , with just that perfect balance of sweet and tangl. So I requested Geetha for her authentic recipe. Here it is

 

Ingredients:

  • Thoor dhal                       1 cup
  • Green Chilli                     1
  • Ginger                         1 small piece
  • Ground nut                      1 spoon
  • Salt                           to taste
  • Haldi powder                   ¼ teaspoon
  • Chilli Powder                  ¼ teaspoon
  • Jaggery                        small piece
  • Kokum / Tamarind          to taste

 

Seasoning:

  • Oil                            1 table spoon
  • Mustard seeds                  ¼ teaspoon
  • Methi Dhana                    ¼ teaspoon
  • Asafoetida                     1 pinch
  • Curry leaves                    4 – 5
  • Coriander leaves              1 table spoon
  • Tomato                         1

 

Method

Boil the dhal and separately ground nut. Then, mash nicely, mix the ground nut and keep aside. For seasoning, heat oil and put mustard seeds. Then add asafetida and cut tomatoes. Cut chilli and ginger and add all the remaining ingredients. After frying nicely, add to dhal. Add water as required and boil for 5 to 7 min. Then add coriander leaves.

 

RECIPE

Khandvi

The perfect snack, silken rolls of khandvi are my favorite and delightful to taste. Light. And healthy roo.

 

Ingredients:

  • Sour Butter milk              3 cups
  • Gram dhal                        1 cup
  • Asafoetida                     1 pinch
  • Ginger chilli paste           1 teaspoon
  • Salt                           to taste
  • Haldi powder                   ¼ teaspoon

 

Seasoning:

  • Oil                            1 table spoon
  • Mustard seeds                  1 teaspoon
  • Til                            1 teaspoon
  • Curry leaves                    10 – 15
  • Coriander leaves              1 table spoon

Method

Add all ingredients to butter milk and mix well and keep stir on slow flame till it thickens. Pour on individual plates and spread well and let it cool down. Heat oil and mustard seeds, til and curry leaves. Make the poured batter into rolls and cut to smaller pieces. Spread the seasoning on the rolls and sprinkle coriander leaves.

 

Sabira’s Chicken Lollipop Recipe #WhatsHotTastingSession

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Sabira and JavedWhich is the first place Id look for recipes and love passed down through generations? A home kitchen ofcourse. And when that home kitchen also caters professionally then the treat doubles.And each time I fly into Chennai I find that the home kitchen magic works wonders. Heres a happy story that began in Bangalore, when three gifted women cooked together. Marium Banu and her two young daughters Sabira and Rashida not only cooked to their mothers recipes but were also actively encouraged by their father to attend cooking classes and learn Moghlai and Continental cooking. Not only did Sabira learn and cook at the young age of fourteen but also rapidly picked up all her mothers cooking tips and guidelines. After marriage Sabira moved to Chennai. Along with her husband Javed,

Sabira has been catering from home for the past fifteen years. They pay personal attention to every detail…from shopping to cooking. They also customize their cooking and menus to the specific needs of their customers.  She devotes most of her time to cooking and refining her skills.

At our “Whats hot” tasting session she brought along some of her signature dishes for tasting. Fragrant and rich with masala  Biryanis (both mutton and chicken) their  specialties are malai chicken, butter chicken, tandoori, drums of heaven, sachlik kebabs, shami kebabs, chicken croquettes, malai kebabs, kheema naan, vegetable naan and assorted desserts. While home delivery is free within 2 kms, they take orders  atleast 24 hours in advance.

Sabira shares below her easy-to-make and yummy-to-taste chicken lollipop recipe,

 

48 Ramaswamy road, D 2. #rd floor,  G R A partments, KK Sagar,

Contact Numbers: 9962023786, 9380668064, 9382209805.


SABIRA BANU’S RECIPE OF CHICKEN LOLLIPOP

Ingredients:

 

Chicken – 4 Breast Pieces (Boneless) Grind in the Mixer
Add Chopped Coriander, 2 Onions, 4 Green Chillies, Salt, Red Chilli Powder (As Requried), Juice of 1 Lime.

Mix the above ingredients along with the chicken and form lollipops and insert a toothpick for easy holding. Dip in egg and bread crumbs and shallow fry.

Serve Dipped in Garlic Sauce.

 

Recipe for Garlic Sauce:

Ingredients:

 

2 Tbsp ginger, 4 Tbsp Garlic and 4 Green Chillies ( Grind Coarsely in the mixer )

Maggi Hot and Sweet Sauce – 4 Tbsp

8 x 8 Sauce – 2 Tbsp

Ajinomoto – A pinch

Sugar – 1/4 Tsp

Salt – 1/2 Tsp

Tomato – 1 (Blanced and Cut Finely)

Juice of 1/2 Lime

Corinader – Finely Chopped

 

Fry the Ginger Garlic Chilly Mixture in 1Tbsp of oil till all the smell is gone. Then add the finely chopped tomato and fry again. Add the sauces kept measured one at a time. Bring to a boil and switch off.

Sweetest Fairy

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SWEETEST FAIRY

Looking for unusual and personalised Diwali  Cupcakes? Need eggless cupcakes, desserts et al? Low calorie, Low fat, and Sugarfree? 3D Mickey Cookies ? 3D Batman and Spiderman ? Voila!  The “Sweet fairy” conjures them all. Tops the diwali specials with   chocolate diyas, festoons them with rangoli and more.

I don’t know about you, but I believe in Santa Claus and elves and fairies. And for our “Whats hot tasting session” when I met “ Sweet  fairy”  I  was delighted. “I was always obsessed by fairies since my childhood”Apeksha Agarwal explained and so when this daughter of the Kitchen Queen title winner of Jaipur took to baking “Sweet fairy” was the most natural name for her home kitchen company.This young lady  learnt her first recipes from her mom and heres the good news, she bakes only eggless desserts.

“Since my closeones are vegetarians and prefer eggless,  food, I ve specialised in EGGLESS baking” Apeksha clarified. And sure enough all her creations are soft and sweet and yummy… be it cupcakes, teacakes, custom made cakes, cookies, customized cookies, desserts (Apple Pie, Tiramisu, cheesecakes, Trifle puddings and  eclairs), homemade breads, chocolates .

Particular about the finest  ingredient and  freshness she keeps introducing new desserts in their menu, Red Velvet Cupcake, “I have also started making the Green, Yellow and the Orange Velvet Cupcakes. The major change here is flavour of icing, these are frosted with Cardamom flavour cream” she explains. I have yet to try these, but enjoyed the ones I did.

“There is a common misconception in baking that eggless bakes are not as soft as those made with eggs. This is not true at all and the proof of the pudding is in the eating.” Literally and otherwise.

  1. “Sweet fairy” kiddy specials include designer cupcakes with any cartoon characters, 3D mickey cookies, cake pops, designer cookies (doremon, mickey, winni the pooh), designer cakes (for example doll cake for girls, car cakes, cricket cakes for boys).

Apeksha Agarwal, Sweet Fairy
Call – 9677267380
email – sweetfairy@outlook.com
Velachery
www.Facebook.com/SweetFairy01
One can call, email or contact her through their Facebook page and place orders and pick their desserts.


 

SWEET FAIRY CHOCOLATE CAKE

1/2 can (400 gms for a full can) condensed milk
1 tsp baking powder
1/2 tsp baking soda
125 gms all-purpose flour
1 tbsp Cocoa
1 tbsp Chocolate powder
60 ml, melted butter
1 tsp Vanilla essence

– Sieve flour, cocoa, chocolate powder, baking powder and baking soda.
– Mix the condensed milk, flour, 75 ml water, vanilla essence and melted butter thoroughly
– Grease and dust a 7″ diameter pan
– Pour the cake mixture in the prepared pan.
– Bake in a hot oven at 190 C for approx 20 min (check by inserting a toothpick, when inserted it should come out clean)
Take it out on a wire rack and cool it away from the fan